This Flourless Vegan Chocolate Raspberry Mousse recipe features a silky vegan chocolate mousse enhanced with coconut oil, cocoa powder and a touch of vanilla extract. It's then blended with fresh raspberries for a delectable combination. It's also easy to make, wheat free and doesn't even require baking. The hardest part is waiting several hours for it to firm up in the fridge.
Flourless Vegan Chocolate Raspberry Mousse Recipe½ cup coconut oil, refined
12 oz. (or 1 pack, or 2/3 cup) silken tofu
1 cup powdered sugar
1/3 cup cocoa powder
2 Tablespoons (27 grams) Regular Vegan Butter or margarine
2 Tablespoons arrowroot or tapioca starch
1 teaspoon vanilla extract
¼ teaspoon salt
4 oz 99% unsweetened baking chocolate
1 cup fresh raspberries
1) Process most of the main ingredientsPlace the container of coconut oil in a pot of hot water to get the oil liquified for easier measuring. In a food processor or blender, add the coconut oil, silken tofu, powdered sugar, cocoa powder, margarine, arrowroot or tapioca starch, vanilla extract, salt and process until smooth.
If you'd like your mousse to have a crust, learn how to make a Spring Form Crust.
2) Melt the chocolate and mixIn a double boiler or small saucepan apply low heat to the chocolate while stirring constantly. When the chocolate is fully melted add it to the food processor or blender from step 1 and process until well incorporated.
Find out how to make and use a double boiler.